Canning: Venison, Beef, Pork or Elk
- Complexity: medium
These directions are for canning ground venison. These directions will work for canning beef, pork, elk or venison. Note: Sometimes I'll mix in some beef or other ground meat. This year my husband got a big old bull elk. The meat was not as good as a nice cow so, I mixed in beef.
Step by Step Directions
Place your liquid for packing meat in a sauce pan and bring to a boil, then simmer. I like canning venison in broth made from the browned meat and 2 quarts of home canned tomatoes, 4 cups water and 4 beef bouillon cubes. You can also use all tomato juice or even just boiling water.
If you are using garlic and/or onion, use a garlic press or mince garlic with a knife and chop onions. The amounts of these can be adjusted or eliminated for your taste preference. I love my food processor for this step.
Brown meat, onion, and garlic in a heavy skillet. Add liquid until browned meat is not quite covered. Bring back to a boil. Add canning salt to each jar, 1/2 tsp per pint or 1 tsp per quart.
Pack hot meat mixture into hot jars, leaving 1-inch headspace. Add enough hot broth or other liquid to cover. Leave 1 inch of headspace. If you do not have enough liquid to fill jars, simply top them off with boiling water. Remove air bubbles, wipe rims clean with vinegar and place your lids and rings on.
Place jars in your preheated pressure canner. Don't forget to adjust the pressure requirements for your elevation.
Process: Quarts 1 hour and 30 minutes
Pints 1 hour and 15 minutes.